Tropical fruits, jasmine, white chocolate
Elegant floral notes of jasmine and orange blossom are complimented by a sweet fruitiness of mango, papaya and berries. Vibrant acidity with hints of bergamot and tangerine. Full-bodied and velvety on the palate with a long finish of honey and white chocolate.
Quality score:
Varietal:
Processing:
Region:
Harvest:
Altitude:
Farm:
Producer:
Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
coffee dose:
brewing formula:
cup dose:
extraction time:
temperature:
pump pressure:
coffee dose:
brewing ratio:
dose/water:
temperature:
Hacienda La Esmeralda
Located in the Boquete region of Panama, it has a rich and fascinating history that dates back to 1940, when the territory was consolidated into a single estate by the Swedish Hans Elliot. Originally, the estate was dedicated to cattle ranching, but in 1967, Swedish-American banker Rudolph A. Peterson acquired it with the intention of diversifying agricultural activities.
In the 1980s, the Peterson family decided to invest in coffee cultivation, leveraging the region’s historic tradition; the first significant expansion of the plantation occurred in 1988, during a time when Panamanian coffee was produced in a generic manner. However, the market underwent a transformation in the 1990s, when specialization and quality began to gain attention.
A pivotal moment in the history of Hacienda La Esmeralda was the purchase of the Jaramillo Farm in 1997, a high-altitude land chosen for its ideal conditions for cultivating high-quality coffee. Here, the famous Geisha coffee was planted, helping to elevate the estate on the international stage. The Best of Panama auction in 2004 marked a turning point, drawing global attention to this exceptional variety.
The mission of Hacienda La Esmeralda is to produce the highest quality coffee using sustainable and innovative agricultural practices; the company focuses on continuous research and experimentation, with a project that has seen the planting of over 400 coffee varieties at high altitude, aiming to discover new flavors and aromas while preserving the Panamanian tradition and contributing to its sustainable development.
Hacienda La Esmeralda is not just a coffee producer but a pioneer in the industry, dedicated to quality and innovation, with a history that reflects a passion for coffee and respect for the environment. With its commitment to research and excellence, the Hacienda continues to write its story in the world of coffee.
Panama
Panama has become an important coffee producer thanks to its favorable climatic conditions and soil diversity. The history of coffee cultivation in the country dates back to the 19th century, when the first beans were introduced by European settlers. Today, the most renowned regions for coffee production are Boquete and Volcán, located in the Chiriquí province, where the high altitudes, exceeding 1,500 meters, promote the development of complex flavors.
The volcanic soil in these areas, rich in nutrients, contributes to the quality of the coffee, imparting unique aromatic notes. The most commonly cultivated varieties include Arabica, particularly the Geisha and Caturra cultivars. Geisha, in particular, has gained international fame for its floral and fruity aromatic profile, leading Panama to receive accolades in global competitions.
Coffee production in Panama is also characterized by sustainable practices, with many producers adopting organic and fair trade methods; this focus on quality and sustainability has made Panamanian coffee highly appreciated around the world.
Jaramillo
Jaramillo is a charming municipality in the Republic of Panama, located in the Boquete district of Chiriquí province, renowned for its excellent coffee production. Its unique geographical position, characterized by a cool and humid mountain climate, creates ideal conditions for highlighting the distinctive aromas of the prized Geisha variety.
At these high altitudes, the flavors of the coffee reach their fullest expression thanks to the cool temperatures and the presence of towering shade trees that enrich the local microclimate. Jaramillo, with its lush slopes and volcanic soils, proves to be an ideal place for the cultivation of this premium coffee variety. In fact, even today, many of the best microlots and nanolots of Geisha coffee come from small plots located on the slopes of Jaramillo, where local growers, with passion and dedication, continue to preserve and enhance this unique coffee tradition.
Geisha
This coffee variety, originally from Ethiopia, was introduced to Panama in the 1960s; however, the delicacy of the plant’s branches limited its popularity among farmers, hindering its spread. The variety gained notoriety in 2005 when the Peterson family from Boquete, Panama, presented it at the “Best of Panama” competition, receiving excellent scores and setting a record for green coffee auction prices. This variety, renowned for its extraordinary quality, is characterized by floral aromas of jasmine and peach, particularly when grown at high altitudes. The terms “Geisha” and “Gesha” are both used, as there is no fixed translation from Ethiopian dialects to English. The coffee was first registered as “Geisha,” and this term has been maintained in most records and germplasm banks, thereby contributing to its spread in the coffee industry.
Natural
Coffee cherries harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Floating
Floating, which consists of immersing the coffee cherries in tanks of water, is carried out within 8 hours of harvesting. At the end of this process, only the sinking fruits will be used for further processing, while the floating cherries will be discarded as they lack the correct cell density or are defective.
Drying
The coffee beans are now placed on raised beds (African bed) and dried in the sun for a period of 3 to 4 weeks. This slow procedure results in homogenous beans with a final moisture content of between 10% and 12%.
Storage and supply chain management
After drying, the coffee cherries are husked and the parchment coffee beans are packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture content and thus avoid the risk of mould growth during shipping.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
SPECIALTY
ACADEMY
SUSTAINABILITY
DISTRIBUTION
© All Rights Reserved – La Tosteria | Sideca S.r.L. V.A.T. IT05046640487 – Credits
